arrange the tomato wedges--cut into one bite pieces, on platter. drop chevre or ricotta evenly over the tomatoes. sprinkle pomegranate seeds, chives and pistachio nuts. the idea is that each bite will have a bit of each element, but not an overwhelming amount of each. so be mindful of the proportion. add a bit of sea salt and black pepper to taste and lightly drizzle a "finishing" olive oil on top

serve room temperature. if you prepare in advance, allow to come to room temperature before serving